Stampot van Boerenkool met Worst (Kale with Potatoes and Sausage)
2 lbs (1 kg) fresh kale, washed and tough stems removed
6 small baking potatoes, about 2 lbs (1 kg), peeled and cut into 1 in.
(2
cm) cubes
2 cups (500 ml) milk
2 Tbs (30 ml) butter
1 tsp (5 ml) salt
Freshly ground black pepper to taste
1 lb (450 g) precooked smoked sausage, such as kielbasa
Drop the kale leaves into enough lightly salted boiling water to
cover, then continue to cook uncovered for 30 minutes over moderate
heat. Add the potatoes and cook for 30 minutes more, until the kale
is tender and the potatoes are still intact. Remove the potatoes with
a slotted spoon and set them aside. Transfer the kale to a strainer
and press to remove as much of the cooking liquid as possible, then
chop the kale coarsely. Heat the milk and butter in a heavy 2 to 3
quart (2-3 L) saucepan until almost boiling. Add the potatoes, kale,
salt, and pepper. Reduce the heat to low and cook for 20 minutes,
tightly covered. Slice the sausage into 1/4 inch (1 cm) rounds and
add to the pot. Continue simmering for 5 minutes, until the sausage
is warmed through. To serve, mound the kale and potatoes in the
center of a serving platter, and arrange the sausage around the rim.
Serves 4 to 6.